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Perfect Chili Oil - The Only Recipe You'll Need
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There are few things better in this world than a spicy, intense chili oil that you can use on (almost) everything. Here's how to make chili oil.
Ingredients:
Szechuan chilis, whole
Star anise x5
Bay leaves x5
Cinnamon x1 stick
Szechuan peppercorns (lots) - red type for flavor, green for numbness
Vegetable oil 500ml
Garlic x3 large cloves
Shallot x1
Thai chili peppers x as many as you can take. Suffering is good.
Heat oil up to 230F, then add dry aromatics and cook for 30-45 mins. Make sure not to let the temp rise above 250F.
Add fresh (wet) aromatics and cook until moisture evaporates, approx 30 mins.
Blend Szechuan chilis into flakes, then pour hot oil over them and let them cool down for 1 hour.
Transfer to a glass jar. Keeps for over 2 months in the pantry. Do not leave under direct sunlight.
Enjoy it on Asian, western, and interplanetary dishes.
Music:
La Lune - Jhove
oops - potsu
The Four Seasons - Summer l. - Vivaldi
No Wind At The Dock - HM Surf
Ingredients:
Szechuan chilis, whole
Star anise x5
Bay leaves x5
Cinnamon x1 stick
Szechuan peppercorns (lots) - red type for flavor, green for numbness
Vegetable oil 500ml
Garlic x3 large cloves
Shallot x1
Thai chili peppers x as many as you can take. Suffering is good.
Heat oil up to 230F, then add dry aromatics and cook for 30-45 mins. Make sure not to let the temp rise above 250F.
Add fresh (wet) aromatics and cook until moisture evaporates, approx 30 mins.
Blend Szechuan chilis into flakes, then pour hot oil over them and let them cool down for 1 hour.
Transfer to a glass jar. Keeps for over 2 months in the pantry. Do not leave under direct sunlight.
Enjoy it on Asian, western, and interplanetary dishes.
Music:
La Lune - Jhove
oops - potsu
The Four Seasons - Summer l. - Vivaldi
No Wind At The Dock - HM Surf
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